Finally, after a long program of tests and trials, and "almost right" results ... A crisp crust and light crumb combined to give a really tasty baguette!
This recipe looks like a mother for a new range of artisan bread.
I can rave about my bread, but you really need an independent view. I have not been chasing reviews. On recipesforliving.Etsy.com customers are provided with an un-moderated feedback opportunity. There is some great feedback there.
Sometimes other food bloggers show an interest in my gluten free recipes. Here are two:
I'm taking a bit of a holiday, but just can't resist trying out new ideas with bread. I still have to eat!
I have been wondering about how much of each of my few ingredients is really necessary, and if, by pushing techniques a bit further, I can design better GF bread.
So, how about a buckwheat loaf with 5 ingredients including water, salt and flour. No gum, and in the 630g of dough the additional ingredients represent less than 5% - they are the 30g. Baked weight 543g.
Here is the loaf:
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.